Firey Mapo-Style Crispy Tofu
with Jasmine Rice and Sesame-Roasted Broccoli
This dinner brings the heat of chilis and Szechwan peppercorns to amp up this tofu dish! Roasted broccoli and sesame-studded jasmine rice help to temper the spice!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
30 mL
Ginger-Garlic Puree
(Contains Soy, Sesame, Wheat)
1 tbsp
Sesame Oil
(Contains Sesame)
¾ cup
Jasmine Rice
2 tbsp
Ginger-Garlic Puree
2 tbsp
Cornstarch
227 g
Broccoli, florets
½ tsp
Garlic Salt
1 tbsp
Black Sesame Seeds
(Contains Sesame)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.
Meanwhile, pat tofu dry with paper towels, then cut into 1/2-inch cubes. Season with salt and pepper. Add cornstarch and half the sesame seeds to a large zip-top bag. Add tofu, close the bag, then toss to coat tofu. Cut broccoli into bite-sized pieces. Add broccoli, 1/2 tbsp (1 tbsp) oil and half the sesame oil to an unlined baking sheet. Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 8-10 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then tofu. Pan-fry, turning occasionally, until golden-brown, 7-8 min. (NOTE: Cook tofu in two batches for 4 ppl, using 1 tbsp oil per batch.)
Meanwhile, add ginger-garlic puree, Szechuan sauce, soy sauce, remaining sesame oil and 1/2 cup (1 cup) water to a small bowl. Whisk to combine.Add sauce to pan with tofu. Cook, stirring often, until slightly thickened, 3-4 min.
Fluff rice with a fork, then stir in remaining sesame seeds.Divide rice between bowls and top with roasted broccoli.Top with mapo-style tofu.
